You may be fond of gefilte fish from a jar, but we find that concoction a bit too sweet and flavorless. Instead, we make our own Sephardic gefilte fish using ling cod or halibut. For more info and our recipe, take a look at our special report.

We tried out a couple of Mount Townsend Creamery's cheeses.
They've been using milk from Dungeness
Valley Creamery's Jersey cows to make their cheeses, and we've
finally tasted them, straight up, and in a souffle. For Kaleberg
rankings and the recipe, read our
special report.

Every year Russian Easter comes to the Kaleberg household, and that means butter, and more butter, and even more butter. That's right, Russian Easter means butter, and fish eggs, and buckwheat pancakes and a sink full of champagne. Every year we make buckwheat pancakes, blini, and we make our own pork sausage with carroway seeds, and we drink quarts of champagne.

This year, we wanted to try something different, so we broke open our Kaleberg Russian Kookbook [sic] and found a few more authentic Russian recipes. To find out more, check out this Kaleberg special report.

New York City may be a summer festival, but we Kalebergs tend to melt
in the sun. The summer is not our season, but thanks to our high tech
Cool Vests, and despite the collapse of the St. Regis Hotel, we managed
a great trip and found a great new restaurant, Esca, walked everywhere, and enjoyed two
great museum exhibits. We also tried some barhi dates (see below). To
find out more, read The Kaleberg Report.